Ingredients
Scale
- 1 onion
- 2 carrots
- 2 celery sticks
- 2 garlic cloves
- 3 tablespoons tomato paste
- 1 potato
- 4 cups vegetable broth
- ½ cup lentils or 1 can cooked lentils
- 1 can cannellini beans
- 1 cup small pasta (e.g., farfalline pastina)
- 3 cups spinach
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, carrots, celery, and bay leaves. Sauté for about 5 minutes until softened.
- Stir in minced garlic and tomato paste; cook for another 3 to 5 minutes until fragrant.
- Pour in vegetable broth and add diced potato along with lentils (if using dried). Season with salt and pepper. Bring to a boil then reduce heat to simmer for about 15-20 minutes.
- If using canned lentils, add them along with the cannellini beans during the last five minutes of cooking.
- Optional: Blend part of the soup for creaminess then stir back into the pot. Add pasta and cook according to package instructions.
- In the final minutes of cooking, add chopped spinach until wilted.
- Serve warm with fresh herbs and a drizzle of olive oil if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg